Calabacitas Recipe

This calabacitas recipe is a veggie side dish with onions, peppers, zucchini, corn, and tomatoes and then covered in melted cheese. It’s the definition of a comforting side dish that’s still mostly healthy, and it’s a nostalgic star dish!

Equipment for Making calabacitas at Home

• Skillet

Ingredients:

• 1 tbsp Vegetable oil
• 1 Yellow onion (diced)
• 1 Poblano pepper (diced)
• 3 Cloves Garlic (roughly chopped)
• 1 Red bell pepper (diced)
• 1 Orange bell pepper (diced)
• 1 Zucchini (diced)
• 1 Yellow squash (diced)
• 1 cup Frozen yellow corn
• 14 oz Green chiles (Can)
• 1 cup Cherry tomatoes (halved)
• Kosher Salt (to taste)
• Freshly cracked black pepper (to taste)
• 2 cups Freshly grated cheddar cheese

Instructions:

1. In a large cast iron skillet, heat the vegetable oil over medium-high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
2. Next, add the various bell peppers, zucchini, and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Add the corn and green chiles, then sauté for a few more minutes to thoroughly warm the corn. Remove the skillet from the heat and add the tomatoes; stir to combine.
3. Finally, top the mixture with the grated cheddar cheese and cover for a few minutes to allow the cheese to melt. Serve immediately.

Print Recipe

Calabacitas Recipe

Author: recipeszip Cooking Method: Broiling Cuisine: Mexican Courses: vegetarian Recipe Keys: Mixing Slow Cooker Recipes Vegan Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 10 mins Total Time 20 mins

Servings: 6 Calories: 166 Kcal

Best Season: Suitable throughout the year

Description

This calabacitas recipe is a veggie side dish with onions, peppers, zucchini, corn, and tomatoes and then covered in melted cheese, it’s the definition of a comforting side dish that’s still mostly healthy, and it's a nostalgic star dish!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• 1 tbsp Vegetable oil

• 1 Yellow onion (diced)

• 1 Poblano pepper (diced)

• 3 Cloves Garlic (roughly chopped)

• 1 Red bell pepper (diced)

• 1 Orange bell pepper (diced)

• 1 Zucchini (diced)

• 1 Yellow squash (diced)

• 1 cup Frozen yellow corn

• 14 oz Green chiles (Can)

• 1 cup Cherry tomatoes (halved)

• Kosher Salt (to taste)

• Freshly cracked black pepper (to taste)

• 2 cups Freshly grated cheddar cheese

Instructions

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1. In a large cast iron skillet, heat the vegetable oil over medium-high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.

2. Next, add the various bell peppers, zucchini, and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Add the corn and green chiles, then sauté for a few more minutes to thoroughly warm the corn. Remove the skillet from the heat and add the tomatoes; stir to combine.

3. Finally, top the mixture with the grated cheddar cheese and cover for a few minutes to allow the cheese to melt. Serve immediately.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 166kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 4g20%

Trans Fat 0.01g

Cholesterol 19mg7%

Sodium 239mg10%

Potassium 473mg14%

Total Carbohydrate 16g6%

Dietary Fiber 3g12%

Sugars 6g

Protein 7g15%

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Vitamin A 1854 IU

Vitamin C 95 mg

Calcium 167 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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